Zabu-Jiru ｜ Our Regional Cuisines
RECIPE
Ingredients (2 servings)
- Iriko-Konbu Dashi (Japanese soup stock) 230ml
- Dried shiitake mushrooms 4g
- Carrot 30g
- Gobou(=Burdock) 30g
- Pumpkin 40g
- Potato 40g
- Daikon radish 40g
- Tempura 10g
- Kamaboko(=Fish cake) 10g
- Deep-fried tofu 40g
- Vegetable oil 1 tbsp.
- Sugar 3g
- Soy sauce 1 tbsp or more
- Japanese leek as needed
How to cook
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1. Make a thick Dashi (=Japanese soup stock) with iriko (=dried sardines) and kombu (=kelp). Soak dried shiitake mushrooms in water and cut into thin slices.
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2. Peel and cut carrot, gobou(=Burdock) root, pumpkin, potato and daikon radish into small pieces.
Thinly slice tempura, fish paste and deep-fried tofu. -
3. Saute carrot, burdock root, potato, radish and dried shiitake mushroom in salad oil, add soup stock and cook. Later, add tempura, Kamaboko(=Fish cake), deep-fried tofu, and Pumpkin and cook further.
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4. When all ingredients are cooked, add sugar and soy sauce to taste. Serve in bowls and sprinkle with Japanese leek cut into small pieces.
provider : "Miyazaki's Local Cuisine: Herashio Recipes" (Miyazaki Prefecture Dietary Improvement Promotion Council)
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
